Zesty Chicken Cutlets

Zesty Chicken Cutlets

1 t. chili powder

1 t. garlic powder

1 t. onion powder

1/2 t. ground cumin

1/4 t. allspice

1 1/2 lbs. boneless, skinless chicken breast halves

salt to taste

2 t. vegetable oil

In a small bowl, mix together the chili powder, garlic powder, onion powder, cumin and allspice. Stir well to thoroughly combine.

Place the chicken breast halves, one at a time, between two sheets of wax paper or plastic wrap. Pound the breasts with several whacks of a meat mallet or rolling pin to make them an even half-inch thick. Peel off the paper. Each serving should be about 6 ounces, so if the breast halves are large, cut them in half lengthwise.

Sprinkle the chicken with salt to taste. Rub one side of each chicken piece with a generous amount of the seasoning mix (about 1/2 teaspoon per breast half). Set aside.

Heat the oil in an extra-deep, 12-inch nonstick skillet over high heat. Add the chicken pieces to the skillet seasoned side down and cook until lightly browned on the first side, about 2 minutes. Turn the chicken, reduce the heat to medium high, and continue to cook until no longer pink in the center, approximately 3 to 4 more minutes. Remove the chicken to a platter and serve at once.

Serves four.

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